Yep, that chia. Turns out if you eat the seeds instead of growing them in a hideous plant display, the benefits are (at least) 10x better.
You can also add them to overnight oats and they really help absorb the liquid and thicken the mixture. While I like the effect a chia gel has on oatmeal, I’m not really a fan of chia pudding. By adding chia seeds to almond milk with some agave and letting it sit in the fridge for 20 minutes, you get the gel consistency I’ve been talking about, but now it’s called a ‘pudding.’ If you want chocolate chia pudding, simply add some cocoa powder. It’s just a little too thick and seedy for me to be an enjoyable pudding, but if you like tapioca pudding, you might want to give this a shot.
What about with fruit? Of course! Sprinkle them on a fruit salad, add them to a smoothie or use them on sorbet instead of sprinkles. Really, the possibilities are endless.
And now, a little heads up about Friday’s post – I’m doing a book review of a great book AND I get to give a copy to one lucky reader, so make sure to check back on Friday. The catch? You have to comment to be entered. I know you’re out there reading though, special behind the scenes stat keepers tell me so. So just comment on my next post and you’re entered, okay? So easy, right? Okay so just do it and tell all your friends. And anyone else you want. If you’re really ambitious, strike up a convo with someone on the metro and tell them, too. Thanks!